LEMON MERINGUE PIE
I absolutely love this Lemon Meringue Pie. I believe it came out of an Anne Lander’s column in the 70s. My mom made this pie for years and it is the best lemon pie I have ever had.
I will say though that I love all things lemon, lemonade, lemon bars, pie, water, you name it I love lemons. This is seriously the best Lemon Meringue Pie I have ever had.
I love everything lemon, go big lemon or go home! This lemon meringue pie is a standard in my spring lineup.
LEMON MERINGUE PIE
FILLING INGREDIENTS:
1 9-inch Pie Shell
1 ¼ Cups Sugar
6 Tablespoons Corn Starch
2 Cups Water
⅓ Cup Lemon Juice
3 Egg Yolks
2 teaspoons Vinegar
3 Tablespoons Unsalted Butter
FILLING DIRECTIONS:
Mix sugar and cornstarch together in the top of a double-boiler. Add 2 Cups of water.
Combine lemon juice with egg yolk and beat until well mixed. Add to the rest of the sugar mixture.
Cook over boiling water until thick - about 25 minutes. (this does away with the cornstarch taste). Add the Lemon Extract, butter and vinegar and stir thoroughly.
Pour this mixture into a deep 9-inch pie shell. Let cool
Make meringue and spread this over this lemon filling making peaks to decorate. I do this with the back of a spoon or spatula.
MERINGUE INGREDIENTS:
4 Large Egg White, separate when cold, let come to room temperature.
¼ teaspoon Cream of Tartar
¼ Cup Sugar
MERINGUE DIRECTIONS:
Remove eggs from the refrigerator and separate, as they will separate best cold.
Allow egg whites to reach room temperature to allow them to whip to their fullest.
Pre-heat oven to 350 degrees
Pour egg whites into a spotlessly-clean bowl.
Whip the egg whites until they are glossy and smooth, then add the cream of tartar to help the egg whites hold their shape better.
Slowly add the sugar to the egg whites about a Tablespoon at a time., beating after each addition until the sugar is incorporated. Continue beating until stiff peaks form.
Spread meringue on top of the lemon pie and spread and seal the edges with meringue. Bake for about 10 minutes until golden.
